BAKING TOOLS AND JELLY ROLL PAN – is shallow rectangular

pan used for baking rolls

EQUIPMENT AND THEIR
USES
CAKE PAN -comes in different sizes and
shapes and may be round square rectangular
or heart shaped.
TUBE CENTER PAN – deeper than a round
pan and with a hollow center, it is
removable which is used to bake chiffon BUNDT PAN – is a round pan with
type cakes scalloped sides used for baking elegant and
special cakes

MUFFIN PAN - has 12 formed cups for CUSTARD CUP – is made of porcelain or
baking muffins and cup cakes glass used for baking individual custard

LOAF PAN – is used to bake loaf bread

POP OVER PAN – is used for cooking pop

over

BISCUIT AND DOUGHNUT CUTTER –

is used to cut and shape biscuit or doughnut.
 GRATER – is used to grate cheese,
chocolate, and other fresh fruits.
CUTTING TOOLS – include a knife and
chopping board that are used to cut glazed
fruit, nuts, or other ingredients in baking.
KITCHEN SHEARS - are used to slice rolls
and delicate cakes.

MEASURING CUPS –consist of two types

namely:
ELECTRIC MIXER – is used for different
baking procedure for beating, stirring and a. A graduated cup with fractions (1, 3/4,
blending. 2/3, ½, 1/3, ¼, 1/8) marked on each side.

FLOUR SIFTER – is used for sifting flour.

b. A measuring glass made of transparent

glass or plastic is more accurate for
measuring.
MEASURING SPOON– consist of a set of
measuring spoons used to measure small
quantities of ingredients.
MIXING BOWL – comes in graduated sizes PASTRY BLENDER – has a handle and
and has sloping sides used for mixing with wire which I used to cut fat or
shortening in the preparation of pies,

ingredients.
biscuits or doughnuts.

MORTAR AND PESTLE – is used to

PASTRY BRUSH – is used in greasing pans
pound or ground ingredients.
or surface of pastries and breads.

PARING KNIFE – is used to pare or cut

fruits and vegetables into different sizes.
PASTRY TIP - is a pointed metal or plastic
tube connected to the opening of the pastry
and is used to form desired designs.

PASTRY BAG – a funnel shaped container

of icing or whipped cream
PASTRY WHEEL – has a blade knife used
to cut dough when making pastries.
 molded cookies from pans which is 5 to 6
inches; large spatula for icing or frosting
cakes; flexible blade is used for various
purposes.

ROTARY EGG BEATER – is used in

beating eggs or whipping cream.

STRAINER – is used to strain or sift dry

ROLLING PIN – is used to flatten or roll

ingredients.

TIMER – is used to in timing baked

products, the rising of yeast and to check the

the dough.

RUBBER SCRAPER – is used to remove doneness of cakes.

bits of food in side of the bowl.

WEIGHING SCALE –is used to measure

ingredients in large quantities.

SPATULA – comes in different sizes; small

spatula are used to remove muffins and
UTILITY TRAY – is used to hold
COOKIE PRESS – is used to mold and
shape cookies.

ingredients together.

WIRE WHISK – is used to beat or whip egg OVENS

whites or cream.
A. DECK OVENS are so called because the
items to be baked either on sheet pans or in
the case of some bread freestanding are
placed directly on the bottom, or deck of
oven. This is also called STACK OVEN
because several may be stacked on top of
one another. Breads are baked directly on
the floor of the oven and not in pans. Deck
oven for baking bread are equipped with
WOODEN SPOON – is also called mixing
steam ejector.
spoon which comes in various sizes suitable
for different types of mixing.

OTHER BAKING
CAKE DECORATOR (CYLINDRICAL) –
is used in decorating or designing cake and
other pastry products.
 RACK OVEN is a large oven into which
entire racks full of sheet pans can be
wheeled for baking. OVENS
OTHER BAKING
EQUIPMENT
PREPARATORY
TOOLS
MEASURING TOOLS
MIXING TOOLS
CUTTING TOOLS
CONVECTION OVEN contains fans that BAKING PANS
circulate the air and distribute the heat
DUTCH OVEN is a thick-walled (usually
rapidly throughout the interior. Strong
cast iron) cooking pot with a tight-fitting lid.
forced air can distort the shape of the
Dutch ovens have been used as cooking
products made with batter and soft dough.
vessels for hundreds of years. They are
called “casserole dishes” in English
speaking countries other than the USA, and
cocottes in French.